These Strawberry Cheesecake Protein Cups are a fun and tasty way to enjoy a healthy treat! With creamy cheese and yummy strawberries, they feel like dessert without the guilt.
Making these is so easy! Just mix everything in a bowl, pour into cups, and chill. Perfect for a snack or after workout. Who knew healthy could be so delicious? 🍓
Key Ingredients & Substitutions
Graham Crackers: I love using graham crackers for the crust, but you can easily swap them for digestive biscuits or even crushed oats for a gluten-free option.
Cream Cheese: Regular cream cheese makes it rich, but Greek yogurt is a lighter alternative. I prefer Greek yogurt for its added protein without losing creaminess.
Protein Powder: Vanilla protein powder is great here. If you’re not keen on protein powder, you can skip it and just increase the cream cheese for a traditional taste.
Fresh Strawberries: Fresh strawberries provide super flavor, but you can use frozen ones if fresh aren’t available—just thaw and drain excess liquid before use.
Whipped Cream: I usually use regular whipped cream, but for a dairy-free option, coconut cream works beautifully and adds a nice tropical twist.
How Do I Get a Smooth Cheesecake Layer?
Getting a smooth cheesecake layer is key to these cups. Use a food processor or blender to mix the cream cheese and other ingredients well. Here are the steps:
- Soften the cream cheese at room temperature for easier blending.
- Start with blending the cream cheese alone to make it creamy before adding other ingredients.
- Add in the cottage cheese, protein powder, honey, and vanilla gradually, blending well after each addition.
- If it’s too thick, keep adding a little milk or water, mixing until you get a smooth and creamy texture.
Taking these steps ensures a lovely, creamy filling that makes the cups irresistible!
How to Make Strawberry Cheesecake Protein Cups
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- 3 tbsp melted butter (or coconut oil for dairy-free)
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened (or Greek yogurt for a lighter version)
- 1/2 cup cottage cheese or quark (optional, for extra protein)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/3 cup honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
For the Strawberry Layer:
- 1 cup fresh strawberries, chopped
- 1 tbsp chia seeds (optional, for thickening)
- 1/2 cup strawberry puree (blend fresh strawberries with a little sweetener if needed)
For Topping:
- Whipped cream or coconut cream (for topping)
- Additional chopped strawberries and graham cracker crumbs (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and at least 1-2 hours to chill in the refrigerator. Totaling around 1 hour and 20 minutes to 2 hours and 20 minutes, this treat requires mostly wait time while it sets. But it’s totally worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs with the melted butter until it looks like wet sand. This will help the crust hold together. Once ready, press the mixture firmly into the bottom of 4-6 small cups or jars. Pop these in the fridge to chill while you get the filling ready.
2. Make the Cheesecake Filling:
In a blender or food processor, combine the softened cream cheese, cottage cheese (if you’re using it), vanilla protein powder, honey or maple syrup, and vanilla extract. Blend everything together until it’s super smooth and creamy. If you find it’s too thick, don’t hesitate to add a splash of milk or water to loosen it up a little.
3. Prepare the Strawberry Layer:
In a separate bowl, mix the chopped strawberries with the strawberry puree and chia seeds. This will give your layer some delicious strawberry flavor while thickening it up. Let the mixture sit for about 5-10 minutes.
4. Assemble the Cups:
Once the crust has chilled, pour or spoon the creamy cheesecake filling over the crust in each cup. Smooth the top with a spatula or back of a spoon. Carefully add the strawberry mixture on top of the cheesecake layer, spreading it out evenly.
5. Chill and Serve:
Put the cups back in the fridge for at least 1-2 hours to make sure everything sets well. When you’re ready to serve, add a dollop of whipped cream or coconut cream on top of each cup, and sprinkle with extra graham cracker crumbs and chopped strawberries for a pretty touch. Enjoy your tasty and nutritious Strawberry Cheesecake Protein Cups!
These cups are perfect for a post-workout snack or a guilt-free dessert, giving you a refreshing and satisfying option with added protein!
Can I Use Different Fruits in This Recipe?
Absolutely! While strawberries are delicious, you can substitute them with other fruits like blueberries, raspberries, or even peaches. Just be sure to adjust the sweetness based on the fruit’s natural sugar content.
How Long Can I Store These Cups?
You can store the strawberry cheesecake protein cups in the refrigerator for up to 3 days. Just cover them with plastic wrap or place them in an airtight container to keep them fresh!
Can I Make These Protein Cups Vegan-Friendly?
Yes! To make them vegan, use dairy-free cream cheese, substitute the protein powder with a plant-based one, and swap honey for maple syrup. You can also replace the whipped cream with coconut cream for a dairy-free topping.
What Should I Do If My Filling Is Too Runny?
If your filling is too runny, try adding more protein powder or a bit of cornstarch mixed with water to help thicken it up. Let it chill a bit longer in the fridge, which also helps to set the mixture before serving.